can't tell a bearnaise from a bordelaise? confused by your chinois? don't know the best way to pin bone salmon? that's ok, because neither do we.

Wednesday, 29 August 2012

DOLMA

In one week, GC will be taking a break while the blog mistress heads overseas for some R&R.

Can you guess where I'm going?

That's right - Russia! Home of caviar, St Basil's cathedral and the iconic babushka doll.

What's not to love about a country where vodka is served by outrageously good looking people in fur hats?

Also featuring on the itinerary is Ukraine, Poland and the Czech Republic. I was quite excited to find out a cooking class is included during our stay in the Carpathian Mountains in the Ukraine.

I'm hoping it's as great as last year's lesson in Sarajevo. At the guesthouse we stayed in, the lady of the house taught us one evening to make dolma. I adore dolma! They're any vegetables you can stuff with filling- tomato, pepper, eggplant, onion, zucchini, vine leaves, squash...

It's simple - make the filling by mixing together mince, rice and spices.

Then stuff your chosen vegetables with the mix. Arrange in a baking dish, cover with warm water and olive oil, and simmer for 20 minutes.
(Obviously this is a simplified version, I suggest SBS Food's recipe if you intend making them)